Sweet Spring Onions

by Christina Pirello

While many of us can’t imagine anything more alluring than the taste of sautéed onions, sometimes we want something less intense—but that still hints at onion flavor. In this case, scallions, green onions and spring onions are often our alliums of choice.

But what are spring onions—and are they the same thing as scallions? (Scallions and green onions are simply different names for the same veggie.)

Spring onions resemble scallions with long, graceful green stalks, but you’ll notice that they have small onion bulbs at the base. They’re like the mature versions of scallions. They are planted as seedlings in the late fall and then harvested the following spring, hence the name.

Spring onions are sweeter and more delicate than regular onions with purplish or snow-white bulbs, depending on the variety, and can be used in exactly the same way as onions or scallions, but they will yield a milder flavor in the resulting dish.

And while the flavors and textures of scallions and spring onions can be similar, the intensity in flavor of the glorious green stalks differs, especially when used raw. I wouldn’t use raw spring onions in place of raw scallions in a dish, as they can easily overwhelm the other flavors in an unpleasant way.

I love spring onions. They are a sure sign of the warm days to come. If you plan to cook with them (and I do hope you will!), their mellow flavor will add a depth to your spring cooking that makes the season even sweeter.

Spread polenta evenly, (about 1/2 inch thick) over the bottom of the tart pan. Chill for 10 to 15 minutes before proceeding.

Slice the reserved green stalks into long, thin, diagonal pieces and sprinkle over the top of the chilled polenta. Drizzle with olive oil and bake for 10 to 15 minutes, until the polenta is firm and the edges are browned.